Sheet Pan Baked Eggs
These sheet pan baked eggs are delicious, and as easy as it gets! Just roast your veggie and bacon on a sheet pan, top with eggs and bake! These baked eggs are perfect for a breakfast meal prep or even for a cozy weekend breakfast! These sheet pan eggs look elegant and inviting! They’d be the perfect main course for a protein packed holiday brunch too.These sheet pan scrambled eggs are a foolproof way to cook eggs! They come out perfect every single time and you never have to worry about eggs sticking to a pan! This breakfast recipe is made with eggs, vegetables and bacon, so it is naturally gluten free (which is perfect if you're celiac like me)!
Ingredients
- 2 cups brussels sprouts quartered
- 2 cups potatoes quartered
- 6 pieces bacon diced
- 2 shallots chopped
- 8 eggs or egg whites
- 1/2 cup oat milk or milk or choice
- 2 tbsp Parmesan or dairy-free cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss brussels sprouts, potatoes, bacon, and shallots on a sheet pan. Drizzle with olive oil, salt + pepper for extra crispiness.
- Roast for 45 mins to 1 hour.
- Whisk eggs and milk while roasting.
- Pour eggs over the veggies + bacon and bake for 20 mins, or until eggs are set.
- Top with Parmesan, slice, and enjoy!
Nutrition
Calories: 265kcalCarbohydrates: 19gProtein: 14gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 234mgSodium: 278mgPotassium: 573mgFiber: 3gSugar: 4gVitamin A: 602IUVitamin C: 39mgCalcium: 106mgIron: 2mg
Tried this recipe?Let me know how it was!